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Author Notes:The Iroquois practiced sustainable agriculture through their inter-cropping techniques growing together corn, beans, and squash, which they called the three sisters. They really understood the balance of soil chemistry. This recipe showcases the "big sister" corn, which is the umbrella plant in the three sisters trilogy, alongside beans and sugar pumpkin . —Sagegreen

Beat the sugar and syrup together with the butter or oil. Stir in the egg and pumpkin. Next combine the dry ingredients with these. Fold in the mashed beans. Stir in the corn.

Line 12 mini cake molds (2" x 3") or a muffin tin with parchment paper (or oil a cast iron corn muffin pan). Pour the batter into the cups. Top each with a sprinkle of demerara sugar for a crunchy effect on top, if desired.

Thanks to the Swartz family for all their interest in the background research, we will plan a demo garden for next year. They are really innovative with all that they do as you can see from their website:http://www.swartzfarmamherst...

I love this recipe - the flavors, the historical significance (even if you used canned pumpkin and soybeans for this version) and the fact that the cakes are gluten free. I'm definitely saving this and will try soon.